Podcast appearances and mentions of cara nicoletti

How the (part veggie) sausage gets made...Cara Nicoletti comes from a long line of butchers, but her grandfather didn't want her to follow in his footsteps. It's physical work, it requires long hours, the pay isn't great, and the path is even tougher for women. Cara went against her grandfather's wishes anyway and became a butcher — but she hasn't followed a traditional path. She spent ten years developing a type of sausage that none of her ancestors could have imagined. When it came time to start selling them on her own, it took a woman entrepreneur to tell her, “You're not thinking big enough.” Cara tells us about the challenges of getting her business off the ground, what makes her sausages special, and why she named the company after her grandfather.This episode originally aired on July 24, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara and Julia Shu, edited by Tracey Samuelson and mixed by Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Nadia Catarina Munno is best known to her 10 million social-media followers as The Pasta Queen, a glamorous, dramatic Italian who crumples her face in ecstasy and throws her fork across the room after slurping up a sauce-slicked noodle. Cooking traditional pasta dishes in her Florida kitchen has earned Nadia two bestselling cookbooks and a new Amazon Prime series, The Pasta Queen. Nadia says she sees a lot of Americans committing unforgivable pasta-cooking crimes, so she created The 10 Commandments of Pasta, a list she shares with host Rachel Belle along with a story about what she ate immediately after giving birth to her third daughter. Nadia comes from a long line of farmers and pasta-makers, but she spent decades bucking family tradition. So we’ll hear from Cara Nicoletti, a 4th-generation butcher who founded Seemore Meats & Veggies so her customers would eat less meat. Subscribe to Your Last Meal on Apple Podcasts or Spotify or YouTube. Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings, coming April 2025! Follow along on Instagram! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

This week on From the Front Porch, it's time for another Literary Therapy session! Our literary Frasier Crane, Annie, is back to answer more of your reading questions and dilemmas. If you have a question you would like Annie to answer in a future episode, you can leave us a voicemail here. Get your copies of the books mentioned in this episode from The Bookshelf: Little Women Book Club Flight by Lynn Steger Strong Seven Days of Us by Francesca Hornak (currently unavailable to order) The Santa Suit by Mary Kay Andrews Voracious! by Cara Nicoletti (currently unavailable to order) My First Popsicle edited by Zosia Mamet The Corrections by Jonathan Franzen Winter Solstice by Rosmunde Pilcher An Old-Fashioned Girl by Louisa May Alcott (currently unavailable to order) Little Women by Louisa May Alcott Mr. Dickens and His Carol by Samantha Silva (currently unavailable to order) Holidays on Ice by David Sedaris Wintering by Katherine May Perestroika in Paris by Jane Smiley Little Women (painted edition) by Louisa May Alcott Persuasion (painted edition) by Jane Austen The Anthropocene Reviewed by John Green All These Wonders and Occasional Magic by The Moth Liturgies for Hope by Elizabeth Moore & Audrey Elledge A Child's Christmas in Wales by Dylan Thomas A Christmas Memory by Truman Capote Best Christmas Pageant Ever by Barbara Robinson Miracle on 10th Street by Madeleine L'Engle (currently unavailable to order) A Treasury of Family Christmas Poems by Union Square Kids The Boy, The Mole, the Fox, and the Horse by Charlie Mackesy The Sense of Wonder by Matthew Salesses (releases 1/17/23) From the Front Porch is a weekly podcast production of The Bookshelf, an independent bookstore in South Georgia. You can follow The Bookshelf's daily happenings on Instagram at @bookshelftville, and all the books from today's episode can be purchased online through our store website, www.bookshelfthomasville.com.  A full transcript of today's episode can be found here. Special thanks to Dylan and his team at Studio D Podcast Production for sound and editing and for our theme music, which sets the perfect warm and friendly tone for our Thursday conversations.  Thank you again to this week's sponsor, Visit Thomasville. Spend Christmas in Thomasville! There is something truly special about the holiday season in Thomasville. From shopping for those must-have presents for everyone on your list, to the twinkling lights, sparkling window displays, and tempting smells wafting from restaurants all add to the festive feeling of the season. From downtown hotels, to delightful vacation rentals, book your getaway to Thomasville and add a little more sparkle to your holidays! Learn more and plan your trip at www.thomasvillega.com or @thomasvillega on Instagram. If you liked what you heard in today's episode, tell us by leaving a review on iTunes. Or, if you're so inclined, support us on Patreon, where you can hear our staff's weekly New Release Tuesday conversations, read full book reviews in our monthly Shelf Life newsletter and follow along as Hunter and I conquer a classic. Just go to patreon.com/fromthefrontporch. We're so grateful for you, and we look forward to meeting back here next week. Our Executive Producers are... Donna Hetchler, Cammy Tidwell, Chantalle C, Nicole Marsee, Wendi Jenkins, Laurie Johnson and Kate Johnston Tucker.

I love having conversations with people who create things and bring about change, so I'm especially happy to share my interview with Cara Nicoletti! Cara is the Founder & CEO of Seemore Meats & Veggies, a women-owned meat company that makes sausages with fresh veggies and humanely raised meat.   Cara is a fourth generation butcher, winner of The Food Network's Chopped, television host of VICE Munchies' The Hangover Show and Open Fire, and author of literary cookbook, Voracious. She grew up working at her family's butcher shop in Boston, and took up the family trade working in top restaurants and butcher shops around New York. After a decade in the field, Cara grew dismayed at the environmental impacts of meat-eating and began to experiment with her unique veggie-forward sausages, which quickly gained traction and sparked the idea for Seemore Meats & Veggies. Since the brand's launch in February 2020, Seemore Meats & Veggies' sausages have appeared on The Today Show and Access Hollywood, and have been featured in publications such as Bon Appetit, Food & Wine, Vogue, and RealSimple.   There are so many awesome takeaways from my conversation with Cara, but here are some which stand out: When launching a brand – especially if you're doing so during a pandemic as Cara did – make sure you're working with people and investors you enjoy interacting with every day; Breaking into a male-dominated industry isn't easy, but when you're committed to seeing your product succeed, there's nothing you cannot achieve; When it comes to self-care, finding an activity that allows for total distraction can be a game changer; Healthy living is about not feeling guilty about something that makes you feel good, and above all, doing what your body and brain are asking you for.   Curious to learn more about Cara and Seemore Meats & Veggies? Check out Seemore Meats & Veggies (https://eatseemore.com/), Instagram (https://www.instagram.com/eatseemore/), and Facebook (https://www.facebook.com/eatseemore/).  

This episode of the foodcast celebrates amazing women, as we're joined by Top Chef Executive Producer & Showrunner Doneen Arquines, Top Chef Judge Gail Simmons, and 4th generation butcher Cara Nicoletti. Doneen and Gail take us behind the scenes of Top Chef Houston, while Cara shares details of her journey and also talks about her Seemore Meats & Veggies.

If you're an omnivore who has ever sought cooking advice, chances are you've been told to consider buying “quality” meat from your local butcher. Ahem: perhaps even by us. In this episode, we chat with 4th generation butcher and founder of Seemore Sausage, Cara Nicoletti, about why this advice matters and how to take it without breaking the bank. (Or dying of intimidation.)  

Today on the show, we have a colorful conversation with Cara Nicoletti, a fourth-generation butcher, writer, and cofounder of the vegetable-centric sausage company Seemore Meats & Veggies. We've fallen hard for these sausages, which are made with 35 percent vegetables, and we wanted to have Cara on the podcast to talk about how she went from working at the legendary Meat Hook butcher shop in Brooklyn to disrupting the sausage game. We also talk about the many problems with the massive investment and growth of the plant-based meat megacompanies, and how TASTE readers can buy better at their local butcher shops.Also on the program, hosts Anna Hezel and Matt Rodbard discuss all things chicken soup: the many versions made around the world, and how the recipe is interpreted in some of our favorite recent cookbooks. Matt also remembers many a fine bowl of Detroit Lions' loss chicken soup. Additional reading:Can Chicken Soup Save Us? [TASTE]Samgyetang: Korean Ginseng Chicken Soup [TASTE]Cooking At Home by David Change and Priya Krishna

#176: Can babies safely eat meat? You bet! In this episode Cara Nicoletti, a 4th generation butcher is helping to identify some ideal cuts of meat for baby-led weaning.    Not all meat cuts are safe for babies, and not all meat preparation methods are either...but once you know the few key cuts, your baby can certainly safely self-feed a variety of meats!    If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/176 Learn more about your ad choices. Visit megaphone.fm/adchoices

#176: Can babies safely eat meat? You bet! In this episode Cara Nicoletti, a 4th generation butcher is helping to identify some ideal cuts of meat for baby-led weaning.    Not all meat cuts are safe for babies, and not all meat preparation methods are either...but once you know the few key cuts, your baby can certainly safely self-feed a variety of meats!     If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop   FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/176

sometimes... you actually do want to know how the sausage is made. on this episode of read receipt i'm chatting with cara nicoletti, a 4th generation butcher and founder of seemore meats & veggies. seemore is a woman-owned sausage company making products with humanely-raised meat and up to 35% vegetables in each link. with product names like la dolce beeta, it's not too difficult to see why these sausages are grinding through the old way people consumed and wasted meat. after working through the new york city butcher and restaurant scene,  nicoletti began experimenting with placing veggies into handmade sausages after customers were reluctant to try her veggie burgers.since then, the demand for more sustainable meat has exploded and landed seemore in retailer giants like whole foods. today we explore what it means to fight through ceo self-doubt, why the sausage is the og sustainable food, and how the #metoo movement and global pandemic helped shine a spotlight on the dark corners of the meat processing industry.

The art of butchery was Cara Nicoletti's birthright in many ways, growing up working in her grandfather's Boston shop. She comes from generations of it but changed course after considering the sustainability of meat. She recently joined Andre Natera on Run the Pass to share her story.Nicoletti has a diverse background, working as a butcher, writing a cookbook, and hosting shows on VICE Munchies. In February 2020, she launched Seemore Meats & Veggies, which makes humanely raised, veggie stuffed sausages. “I started making sausages 11 years ago to help people eat less meat and stretch the meat further with fillers that were good like vegetables,” Nicoletti said.“We can't keep up the demand for meat and do it in a way that's good for the Earth. So we need to eat good meat but less of it.” - Cara NicolettiGrowing up around butchers, Nicoletti noted she was “more sensitive about where meat comes from,” and then working in restaurants saw all the waste. Although she hadn't initially intended on becoming a butcher, she found an apprenticeship and stayed in the industry for several years.Sustainability became a big focus for Nicoletti—one which became even more true during the pandemic. “Our supply chain is flimsy, especially with meat, as we depend on four giant companies that control the meet supply in the U.S. It's a deeply unsustainable market,” she said.Nicoletti spoke about the concept of regenerative agriculture and its critical role in the meat industry. “It's when grazing animals diversify the soil. If they in stalls all day eating grain, it's stripping the soil and creating monocultures. There's no way we can keep up with demand and do it in a way that's good for the Earth,” she explained.

Hosted by David and Nycci Nellis. On today's show: • Jeremy Ross is beverage director and general manager of Tiki Thai, a Reston restaurant offering Thai cuisine with tiki-inspired cocktails. It opened in December 2020 and has quite a story to tell; • Cara Nicoletti is a fourth-generation butcher, winner of the Food Network's “Chopped,” television host of VICE Munchies' “Hangover Show” and “Open Fire”, and author of the literary cookbook “Voracious.” After a decade in the field, Cara was frustrated by the environmental impacts of meat eating and began experimenting with veggie-forward sausages. That rolling ball quickly gained traction and sparked the idea for Seemore Meats & Veggies. Now available nationwide; • I came. I saw. I purchased. Bart Yablonsky of Dawson's Market is back with us – he's bought another market, and we hear all about that; • Michelle Troxell of Grace Thomas Designs and Joey Olson, her chief kitchen designer, join us to talk about what's probably the hottest home renovation focus – kitchens, and the latest innovations for them, from built-in coffee bars to special pet areas. Give us some of that!

Hosted by David and Nycci Nellis. On today's show: • Jeremy Ross is beverage director and general manager of Tiki Thai, a Reston restaurant offering Thai cuisine with tiki-inspired cocktails. It opened in December 2020 and has quite a story to tell; • Cara Nicoletti is a fourth-generation butcher, winner of the Food Network's “Chopped,” television host of VICE Munchies' “Hangover Show” and “Open Fire”, and author of the literary cookbook “Voracious.” After a decade in the field, Cara was frustrated by the environmental impacts of meat eating and began experimenting with veggie-forward sausages. That rolling ball quickly gained traction and sparked the idea for Seemore Meats & Veggies. Now available nationwide; • I came. I saw. I purchased. Bart Yablonsky of Dawson's Market is back with us – he's bought another market, and we hear all about that; • Michelle Troxell of Grace Thomas Designs and Joey Olson, her chief kitchen designer, join us to talk about what's probably the hottest home renovation focus – kitchens, and the latest innovations for them, from built-in coffee bars to special pet areas. Give us some of that!

She's known as the Sausage Queen. Cara Nicoletti is a 4th generation butcher. She and her company Seemore Meats and Veggies have been breaking new ground in the meat industry. Cara, who lives in Brooklyn, is one of the few women who own and operate a butcher business in the United States, and her company is all about making eating meat less of a burden on the environment. Cara is our guest on this week's Cityscape to talk about what it was like to grow up in the meat industry and her mission to make eating meat more sustainable.

She's known as the Sausage Queen. Cara Nicoletti is a 4th generation butcher. She and her company Seemore Meats and Veggies have been breaking new ground in the meat industry. Cara, who lives in Brooklyn, is one of the few women who own and operate a butcher business in the United States, and her company is all about making eating meat less of a burden on the environment. Cara is our guest on this week's Cityscape to talk about what it was like to grow up in the meat industry and her mission to make eating meat more sustainable.

The first run of cascatelli sold out almost immediately. In the weeks that followed, the pasta basically went viral. In this update, you’ll hear how Dan and his family reacted. Then, Dan weighs his options for the future of cascatelli. For help, he turns to die maker Chris Maldari, and Cara Nicoletti and Ariel Hauptman from Seemore Meats & Veggies. For more information on cascatelli ordering and shipping, check out these FAQs from Sfoglini. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Taste the future of food today! On this episode of Tech Bites, host Jennifer Leuzzi talks with a panel of people innovating food products, like sausage, bread, and eggs, for a healthier and more equitable table. Joining the discussion: Cara Nicoletti, Founder and CEO of Seemore Meats & Veggies, William Schumacher, Founder of Uprising Foods, and Nate Park, Director of Product Development at Eat Just.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

“I got really invested in sausage-making because I felt like there was an opportunity there to really expound on that sustainability angle of sausage making and see how far I could take it.”- Cara Nicoletti. Sustainability has been at the core of Seemore Meats and Veggies since Cara Nicoletti first thought about creating a sausage company and following in her family's footsteps as a 4th generation butcher. She took what she learned from working in her grandfather's butcher shop, and with Ariel Hauptman, who formerly worked at Greyston Bakery, built an innovative sausage company that combines excellent products with a conscious effort towards the fair treatment of employees and animals. With a mission to make humane meat more accessible to people, Seemore produces sausages filled with vegetables making them not only a healthier alternative but also a more ethical one. Through their commitment to sustainability and ethical business practices, paired with their tongue-in-cheek advertising, Cara and Ariel have found a niche for themselves in the meat market. Tune in to this week's episode of Start Small, Dream BIG to learn about how their family histories inform their work, the experience of being female business owners in the male-dominated butchery industry, and more.

How the (part veggie) sausage gets made...Cara Nicoletti comes from a long line of butchers, but her grandfather didn’t want her to follow in his footsteps. It’s physical work, it requires long hours, the pay isn’t great, and the path is even tougher for women. Cara went against her grandfather’s wishes anyway and became a butcher — but she hasn’t followed a traditional path. She spent ten years developing a type of sausage that none of her ancestors could have imagined. When it came time to start selling them on her own, it took a woman entrepreneur to tell her, “You’re not thinking big enough.” Cara tells us about the challenges of getting her business off the ground, what makes her sausages special, and why she named the company after her grandfather. Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Cara Nicoletti, Butcher, sausage-maker and cookbook author, shares her experiences on how she stays strong working in a male-dominated industry, and what it's like to be a butcher who isn't a huge meat-eater. Plus, she talks about her not-so-typical wellness routine - ASMR , and how everyone has their own form of self-care.

We be drankin’ and we be chattin’ about our listener mail! We are back with another minisode with YOUR thoughts and stories on a light albeit frustrating subject: INTERNET TROLLS! As a podcast our strategy of ignoring and blocking is highly effective but painfully boring. We solicited stories from listeners about how they deal with internet trolls. With their help we get a bunch of novel options for managing those anonymous under-bridge dwellers. We hear a voicemail from culinary historian Sarah Lohman (http://sarahlohman.com/) who explains her tiers of trolldom and how she responds to each. Cara Nicoletti (https://www.nytimes.com/2015/07/26/realestate/cara-nicolettibutcher-baker-and-author.html) , brooklyn-based triple threat (butcher, baker, and author), shares the ways she cares for herself amidst frequent sexist attacks online. The Wine, Women and Words podcast (https://www.winewomenwordspodcast.com/) and Karina Sahlin from We're Just Here To Help podcast (https://anchor.fm/were-just-here-to-help) both weigh in with their most creative methods of countering trolls. Annie, our favorite listener, wrote in with a deliciously fun spin on responding to the worst people on the internet-- Troll Cakes (http://www.trollcakes.com/) , the bakery/detective agency here that will send a cake to your troll with their comments written on it. Y’all came through with such amazing feedback this episode! Like Tim, y’all are the real MVPs! Hug yourselves for us in a lingering but non-creepy way. Thanks! As always: You can send us a voice memo or email us at BeyondReproachPod@gmail.com (mailto:mailto:BeyondReproachPod@gmail.com) , or feel free to slip into our DMs if you're feeling cheeky. Don’t be strangers and say hi! To learn more about Beyond Reproach check out our site (https://www.beyondreproachpod.com/) . Follow us at: Instagram (https://www.instagram.com/beyondreproachpod/) / Twitter (https://twitter.com/ReproachBeyond) / Facebook (https://www.facebook.com/beyondreproachpod/) You can find us on: Apple Podcast (https://itunes.apple.com/us/podcast/beyond-reproach/id1437823298) / Stitcher (https://www.stitcher.com/podcast/beyond-reproach) / Spotify (https://open.spotify.com/show/7y30zkxzKOD31XGCekJorX) Don’t forget to rate, review, & subscribe y’all!

Alicia Kennedy talks to the host of The Hangover Show, Cara Nicoletti, about her family butcher shop in Boston, what inspired her to cut down on meant, and why people should stop calling female butchers "badass." Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Alicia Kennedy talks to the host of The Hangover Show, Cara Nicoletti, about her family butcher shop in Boston, what inspired her to cut down on meant, and why people should stop calling female butchers "badass." Written and presented by Alicia Kennedy Produced by Sareen Patel

As the host of Munchies’ The Hangover Show, Cara Nicoletti makes creative and restorative food for comically hungover friends. Nicoletti is also a fourth generation butcher with the delightfully original recipes for vegetable-heavy sausages. What's surprising is that she's neither a heavy drinker nor a carnivore. Tune in to this week's episode of Speaking Broadly to hear how kindness and caring for others motivates her apparently contradictory lives. Speaking Broadly is powered by Simplecast

Tune in this week to hear renowned butcher Cara Nicoletti chat with us about her experience as a female butcher in a male-dominated industry. Whether you eat meat or not, tune in to listen and learn from this amazing woman.

This week on _ Feast Yr Ears _, Harry welcomes Cara Nicoletti to the show talking about her book, Voracious: A Hungry Reader Cooks Her Way through Great Books.  As a young bookworm reading in her grandfather’s butcher shop, Cara shares how she saw books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality.  From the breakfast sausage in Laura Ingalls Wilder’s Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen’s The Corrections, these books and the tasty treats in them will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert. Tune in for more from Cara, including a great discussion on solo dining! “A lot of baking is more instinctual than people give it credit for.” [24:00] –Cara Nicoletti on Feast Yr Ears